This almond-rich cookie from northern Europe has been passed on to us as the familiar "windmill" cookie.

Recipe by Cooking Light November 1994


Recipe Summary

7 dozen (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Sift together 3 cups flour and next 5 ingredients; set aside. Cream sugar and margarine at medium speed of a heavy-duty stand-up mixer until light and fluffy (about 5 minutes). Add almonds, milk, and egg; beat well. Gradually add flour mixture to the creamed mixture, beating at low speed until well-blended (dough will be stiff). Divide dough in half; shape each portion into a ball. Wrap in plastic wrap; chill dough and cookie mold 1 hour.

  • Place 1 portion of dough on a well-floured surface, and sprinkle the dough with flour. Roll to 1/8-inch thickness; add enough of remaining flour to prevent dough from sticking to surface and rolling pin. Using a mold with 2 x 1 1/2-inch imprints, press mold firmly into dough. Remove mold; let dough stand for 5 minutes. Cut cookies apart, and place on baking sheets covered with parchment paper or unglazed brown paper (do not use recycled paper).

  • Bake at 325º for 16 minutes or until firm when lightly touched. Let cool on wire racks. Store loosley covered.

Nutrition Facts

48 calories; fat 1.5g; protein 0.7g; fiber 0.2g; cholesterol 3mg; iron 0.4mg; sodium 29mg; calcium 8mg.